There’s something undeniably charming about a rustic dessert that embraces imperfection and lets bold flavors shine—and this almond sour cherry galette with rustic edges is a perfect example. It’s the kind of dessert that looks like it was plucked straight from a countryside table: flaky crust, tart fruit, nutty undertones, and golden brown edges curling up to cradle a juicy cherry filling. It’s easier to make than a traditional cherry pie, but delivers all the nostalgic satisfaction and then some. Whether you’re baking with fresh cherries in the summer or relying on canned cherries in the cooler months, this galette hits every note with style and soul.
Almond Sour Cherry Galette with Rustic Edges
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine French
Mixing bowls One for the crust, one for the filling, and one for the almond paste.
Pastry cutter or food processor Helpful for incorporating butter into the flour. You can also use your fingers if needed.
Rolling Pin To roll out the dough evenly. A wine bottle can be used in a pinch.
Baking sheet Line it with parchment paper to prevent sticking and make clean-up easy.
Parchment paper Essential for transferring the galette and baking it without sticking.
Pastry Brush For brushing the egg wash over the crust.
Fine mesh strainer Useful if you're using canned cherries and need to drain excess juice.
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter cold and cubed
- 3 –4 tablespoons ice water
- 1 teaspoon apple cider vinegar helps prevent gluten development for a flakier crust
For the almond layer
- ¼ cup almond flour or finely ground blanched almonds
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk for spreading consistency
For the cherry filling
- 2 ½ cups pitted sour cherries fresh or thawed if frozen; canned cherries can work too, but drain well
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- Pinch of salt
For assembly
- 1 egg for egg wash
- 1 tablespoon milk
- 1 tablespoon coarse sugar like turbinado for sprinkling
- Sliced almonds optional, for extra crunch
Step 1: Make the galette dough
In a large bowl, combine flour, salt, and sugar. Add cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs. Stir in the apple cider vinegar. Add ice water, 1 tablespoon at a time, mixing gently until the dough comes together without being sticky. Form into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
Step 2: Prepare the almond base
In a small bowl, mix almond flour, sugar, vanilla extract, and a splash of heavy cream until it becomes a smooth, spreadable paste. This adds a creamy, nutty layer that enhances the flavor and helps absorb some of the cherry juices during baking.
Step 3: Make the cherry filling
In another bowl, combine pitted sour cherries with sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. Toss gently to coat. If you're using canned cherries, drain them well first. This mixture should look glossy and lightly thickened from the cornstarch.
Step 4: Assemble the galette
Preheat your oven to 400°F (200°C). On a floured surface or parchment paper, roll out your chilled dough into a 12-inch circle—it doesn’t need to be perfect. Rustic edges are part of the charm. Transfer the dough to a parchment-lined baking sheet.
Spread the almond filling in the center, leaving a 2-inch border. Pile the cherry filling over the almond base. Gently fold the edges of the dough over the filling, pleating as you go, leaving the center open.
Step 5: Finish and bake
Whisk the egg with milk and brush the exposed crust. Sprinkle coarse sugar over the crust and top the filling with sliced almonds if desired.
Bake for 40–45 minutes or until the crust is deeply golden and the filling is bubbling. Let cool slightly before serving so the filling can set.
Pairings
This almond sour cherry galette is versatile when it comes to pairings. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds a luxurious creamy contrast to the tart cherry notes. For drinks, consider a semi-sweet Riesling or sparkling rosé—both complement the fruit-forward flavor of the galette without overpowering it. If you're enjoying this as part of a brunch spread, a strong cup of black coffee or even a latte with a hint of almond syrup would be ideal.
If you’re serving this as a finale to a summer meal, think grilled meats or herb-marinated chicken to complement the tart-sweet flavor of the galette. Its balance of nutty and fruity elements makes it suitable for both casual gatherings and special occasions.
FAQs
1. Can I use canned cherries for this recipe?
Absolutely. Canned cherries work well in this galette, especially when fresh cherries aren’t in season. Just be sure to use sour cherries if possible and drain them thoroughly. If using sweet canned cherries, reduce the sugar slightly in the filling.
2. What’s the difference between this galette and a traditional cherry pie?
A galette is essentially a free-form pie, often easier to make and more forgiving. Unlike a cherry pie with a double crust and lattice top, this galette has an open-faced structure, showcasing the cherry filling and rustic edges. It also requires less dough and is great for beginner bakers.
3. Can I substitute the almond layer?
If you have a nut allergy or simply don’t like almonds, you can skip the almond paste. For an alternative, try a layer of cream cheese sweetened with a bit of sugar and vanilla—it mimics the creamy texture while offering a neutral base for the tart cherry flavors.
4. What type of cherries are best for this galette?
Sour cherries (also known as tart cherries) are ideal, as their sharp tang balances the sweetness of the sugar and crust. They give the galette that old-school sour cherry pie flavor many love. Fresh sour cherries are best, but frozen or canned sour cherries are great substitutes.
5. How do I keep the crust from getting soggy?
The almond layer serves as a moisture barrier, soaking up the cherry juices and helping maintain a flaky crust. Additionally, tossing the cherries with cornstarch thickens the filling as it bakes, minimizing excess liquid. Make sure to preheat your oven fully and bake until the crust is golden and firm.
